Vegetarian Red Beans and Rice
This vegetarian red beans and rice recipe is a budget-friendly meal with ingredients that are accessible in most supermarkets. Zesty and nutrient-dense, it’s full of veggies, legumes, and Cajun spices for a delicious plant-based dinner option.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Yield
- 4
Ingredients 18
- 4 cups cooked brown rice (use How to Cook Rice or Instant Pot rice )
- 1 yellow onion
- 4 stalks celery
- 1/2 green pepper
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 14-ounce can diced tomatoes
- 2 15-ounce cans red kidney beans ( 3 cups cooked)
- 1 cup vegetable broth
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- Black pepper
- ¼ cup chopped parsley, to garnish
- Hot sauce, to garnish
Method 6
- 01
Cook the rice according to package instructions.
- 02
Dice the onion and celery. Dice the pepper . Mince the garlic .
- 03
In a large saucepan (or dutch oven), warm the olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
- 04
Meanwhile, drain and rinse the red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and vegetable broth . Stir in the cayenne pepper, paprika, oregano, thyme, 2 bay leaves, kosher salt , and a few grinds of pepper.
- 05
Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop the parsley leaves.
- 06
When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce. Leftovers store 3 to 4 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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